six northern oysters on ice

preserved lemon mignonette

steak tartare

prime sirloin, tomato jam, dijon aioli, farm egg yolk, arugula, toast points

hudson valley foie gras

pan seared with port wine glaze, fig chutney

steamed littleneck clams

roasted tomatoes, chorizo, garlic, parsley, white wine, crostini

tuna tartare

siracha aoili, crispy wonton, ponzu, scallion

pappardelle

wild mushroom ragout, creme fraiche, toasted pine nut gremolata

shrimp risotto

artichoke, lemon, dill


market salad

mixed greens, herbs, seasonal vegetables, aged sherry vinaigrette

citrus salad

mixed citrus, shaved fennel, roasted beets, stilton blue cheese, pistachio vinaigrette

classic caesar

crisp romaine, creamy caesar dressing, parmesan, and croutons


altantic salmon

butternut squash, toasted hazelnuts, sage brown butter

free range breast of chicken

brussel sprouts, lardon, heirloom fingerling potatoes, pan jus

colorado lamb shank

artichoke-chick pea stew, whipped goat cheese, rosemary lamb jus

crescent farms duck breast

orange honey glaze, haricot vert, cumin roasted baby carrots

filet mignon

creamed swiss chard, smashed new potatoes, red wine jus

osso bucco bolognese

mezze rigatoni, red sauce, aged reggiano parmigiano

vegetable tagine

moroccan inspiration, local ingredients